The story of a cook

Chapter 368 I'm Obedient

They called together Wang Chunlai and Zhang, the chef of the old restaurant, and told them about the hotel's plan to hold a party, and at the same time told them about the selection of awards.

Wang Chunlai asked: "Chef Tan, how are you selected? It's not a good selection."

I said: "If you feel that it is not easy to choose, let the employees choose by themselves. The best sales award and the best innovation award are easy to choose. The sales award can be checked by the front computer to find out who sells well. The innovation award is based on the The results of the last competition can be confirmed. Wait for the health award and discipline award to be selected among the employees. You can no longer choose the master. You can choose among the chopping board, lotus table, and pastry. Wait for the old scalper award to kill fish, pick vegetables, and wash dishes Isn’t it easy to choose if you choose from within. Every position is involved, and every position has the qualifications to participate in the selection, except for the management team, isn’t it easy to choose?”

"If it's like this, it's easy to choose, and everyone has no opinion." Wang Chun said.

The head chef of the old shop also nodded.

Wang Chunlai asked again with some difficulty: "Where are the six programs from the kitchen?"

"Is it more than six?" I asked back.

"It's not like you don't know the kitchen boys. It's useless to ask them to talk about each other. When it comes to the real chapter, they are nothing." Wang Chun said.

"You're saying that because you think you can't sing or dance. Don't underestimate these guys. Some of them can sing and dance, like the dumpling-making girls in our noodle group. There are quite a few who sing well. I'll listen to you." If you say there are people who can dance, don’t worry about what you tell everyone, you can just play hard and play hard, have fun, and make sure there are people who sign up.” I said.

"At that time, Chef Tan, you have to tell everyone. I'm afraid I won't be able to speak well, so that no one will sign up and then you will be embarrassed." He said.

"Guaranteed to be signed up," I said.

The head chef of the old store asked: "Then our old store kitchen also has six programs? We can't, we have a small number of people."

"You are also six." I said, "We are not awarded by the head, but by the kitchen. If you are based on the head, you will subtract two awards from your kitchen, would you like it?"

He laughed.

"That's it, let's keep the announcement. If you need music for singing and dancing, please tell Master Gao in advance to ask him to prepare the music. If you have nothing to do in the past few days, you can go to the hall on the seventh floor to try and rehearse." I said .

"Are there other shows besides singing and dancing?" asked the head chef of the old shop.

"Okay, why not." I said.

Wang Chunlai asked the head chef of the old shop: "Do you have anything else at home?"

"Yes, my family is full of talents." The head chef of the old shop said proudly.

"I don't know how many heads of mixed garlic in your house, what can I do?" Wang Chunlai said contemptuously.

"Whether it will or not, we will know when the time comes."

"Don't brag from here, just tell me what you know first." Wang Chunlai was just the head chef of the old restaurant.

The head chef of the old shop didn't like Wang Chunlai's set, and said, "Tell me first and you'll know, and I'm sure it will open your eyes when the time comes."

"Hmph! What tricks can you guys come up with?" Wang Chunlai said, apparently dissatisfied, but he also began to calculate in his heart.

After arranging the party, I felt a little tired. I saw that the kitchen was also busy, and everyone was cleaning up. After explaining the work to Wang Chunlai, I went to the room on the sixth floor to rest.

Lying in bed.

After I stopped exercising, I immediately felt pain in my left calf and abdomen, and I was a little numb.I'm not idle all day, although I haven't done much work, but I keep moving, a little too much exercise.I didn't feel anything when I moved, but it started to hurt when I lay down.

What can I do if it hurts? Take medicine.

Take the medicine and lie down in bed to rest.Look at the time is almost ten o'clock, the staff cafeteria starts at 09:30, it's past the meal time, I forgot to eat, I'm a little hungry.I wanted to go downstairs to eat, but my legs hurt, so I decided not to eat, and we can eat together tomorrow morning.

Lighting a cigarette, I thought about the selection of outstanding employees that I discussed with Mr. Huo and Zhang Li today.I took out the previous idea of ​​setting standards for employees and went through them in my mind. I think it is very feasible. If they are all perfected, it will have a multiplier effect on management.

Now there are two things going on.One thing is the process and standard of Northeast cuisine that I decided to make when I was in Laohanshanzhuang. Xuan tried to implement it, and the effect was very good.For example, "guobaorou", now the production of Linjiangxuan potbaorou is completely in accordance with the established process and standards, and the sweet and sour sauce for making the potbaorou is also uniformly prepared, the effect is very good, and the customer response is also very good .At the beginning, the chef was still a little uncomfortable. He felt that the process I set was unreasonable, and the ratio of sweet and sour sauce was not appropriate, but I made a rigid rule that I must do it according to my requirements. After a month of cooking, the chefs didn’t say anything. , they tasted the sweetness in it.The first is that the ingredients are ready, and it is still standard; the second is that it is much more convenient to operate, and the taste is also standard. Anyone who cooks it is like that, and can reach the specified heat.Unlike the master who made the pot-packed meat in the past, when the master made the pot-packed meat, the pot-packed meat made by others did not taste that way, and customers always complained.Now there are no complaints from customers, and it tastes better than before.

After the "guobaorou" was accepted according to the process and standard operation, some small fried dishes such as "three delicacies from the ground", "fried pork section", "fried liver tip", "three kinds of fried meat" and "fried fat intestines" were made according to the standard Carry it out, and the effect is pretty good.The most prominent performance is that the chopping boards are ready and standard, and the phenomenon of large and small dishes disappears; the standard of chefs' dishes is established, the taste is unified, and the acceptance of customers is improved.

Standardizing a cuisine is a long-term task. It cannot be completed in a day or two, a month or two months, nor can it be done by one person, but someone must do it.The development of Northeast cuisine is the result of the joint efforts of several generations of chefs. Through the efforts of several generations of chefs, Northeast cuisine has gained a place in the major cuisines of China. What we do is step on the shoulders of the predecessors to make it more standardized and Perfect, so that the common people can accept it more.

I am doing it, the fourth child is doing it, Qiao Chu and Wang Chu are also doing it.

Master always said that one day Chinese cuisine will break through the differences of cuisines and integrate them. Only then will Chinese cuisine flourish.He said that he would never see it in his life, and he hoped I could see it.

Although Master is an old cook, his thinking is not backward at all, nor conservative, and he does not reject other cuisines. He always tells me to learn more about the strengths of other cuisines and apply what he has learned to Northeast cuisine. , integrate the strengths of each family, and make the dishes well.

In addition to sorting out and standardizing the dishes, we are also studying the point system management.

Point-based management is still a rudimentary form in my mind, and it is not perfect, but I think it is feasible, and the effect is better than the current management effect.

There are two problems to be solved in management, one is the problem of people, and the other is the problem of things.

The problem of "things" is easy to solve, just like making processes and standards for dishes, make processes and standards for everything, and just follow the execution.As long as the process is done well, it will be simple, convenient and efficient.The standards are strict, and the results obtained are good and qualified.

But all of this is done by people, and the management of "people" is the focus of management.

In China for 5000 years, people are the most difficult to manage.

Humans have thoughts, which is the essential difference between humans and animals.

If you want to manage well, you need a good management tool to let employees work from passive to active work, and finally let employees understand the truth that we are not working for the boss, but working for ourselves.

This is a process of conversion and a new management model. I think the point-based management can achieve this effect.

I discussed the management method of giving points to employees with the fourth child. I don’t know if I didn’t explain clearly, or the fourth child doesn’t like management. He told me that the children in the kitchen are not easy to manage. It’s enough to let them work honestly and not cause trouble. up.

I said: "If a restaurant wants to develop for a long time, it must have a good management method and run like an enterprise."

The fourth child said: "The method you said is good, but the fluidity of our kitchen work is too high. Few of them can work in one place for a lifetime. Five or six years is not bad, and that is considered a long time." Then he said: "It's fine if the restaurant can be opened for a long time. Like the state-owned hotel, it pays five social insurances and one housing fund for employees, and has labor insurance. That's okay, otherwise it's too bad."

"I think the fundamental reason why restaurants don't stay open for a long time is still in management. If the management keeps up, it won't stay in business for a long time." I said.

"That's the thing, but the boss doesn't think that way. You see, the bosses who run restaurants now don't just plan to make money. After ten or eight years, they don't do it when they make enough money. No one wants to keep the restaurant for a lifetime, why? They want to become a family business." The fourth child said.

What he said is also true, the current catering industry is really like this.

But everything is developing. The current status of the catering industry is like this, and it will not be like this in five or six years. The profitability of the single store operation model is very low. Only by forming a chain brand can it make money, otherwise it will be very difficult to make money.

This is the trend of catering development.

In the future, catering must be a trinity of dishes, services, and management, and management will dominate. A good management model can make a restaurant develop well.

"Third brother, what you said is a bit like the 'five constant management' mentioned in the "Oriental Cuisine" magazine. I saw the five constant management method in the last issue of "Oriental Cuisine". Some restaurants in the south have begun to implement it, and the effect is quite good." The old man Four said.

"Wuchang management?" It was the first time I heard about Wuchang management, and I had never heard of it before. I asked my fourth child: "Is the magazine with you now?"

The fourth child said: "I'm at home. I'll get it from the restaurant tomorrow. You can get it from me when you get off work. You can go back and have a look."

This is the first time I saw "Oriental Cuisine", a bimonthly magazine.It's really good. It not only recommends new dishes, but also kitchen management and hotel management. It also introduces famous restaurants.

I saw the introduction to Wuchang management, which is really good and practical, which gave me a new understanding of kitchen management.It can be said that "Oriental Cuisine" will be my good teacher and helpful friend in the days to come.

When I was perfecting the management of the points system in my mind, someone knocked on the door outside and said that the glottal door was not locked.

Zhang Li came in with the food.

"I haven't eaten yet." Zhang Li said as she put the food on the coffee table.

"No, I don't want to eat anymore, I have to work hard to go downstairs." I said.

"Knowing that you haven't eaten, I ordered a dish for you, and took a bowl of rice, so hurry up and eat."

"Thank you."

"Come on, if you really want to thank me, help me organize the party well." She said.

"Promise to support me strongly, you help me in the chef competition, I will definitely help you this time." I said while eating.

"It's not bad, it's a bit iron-like."

She ordered tomato sticks with sauce, which was just right for dinner, and it tasted delicious.

"Does your leg hurt from walking all that way today?" she asked.

"It hurts a little swollen, and I lay numb on the bed after I came up just now, maybe it's because I walked too much in the aisle." I said.

"Have you stretched the edge of the knife?" she asked.

"Probably not, I didn't read it." I said.

"Take a look after eating, but don't stretch the incision, or the infection will be cured."

"It can't be stretched."

"Just be brave and stay at home for at least two more days. There's nothing wrong with the restaurant, and the kitchen is fine. Now the kitchen is almost ready for you. I think even Du Dapeng has begun to convince you." She said.

"That's a bit worrying. If my master is still alive, I have to come and see if my master is injured at home." I said.

"How can you two master and apprentice, one undergoes surgery and the other is injured, it seems to be a good agreement."

I smiled.

After eating, Zhang Li asked me to see how my legs were. She sat on the bed and slowly took off her trousers, and rolled up her underpants, revealing the bandage.

"It's a little swollen." Zhang Li said while touching her leg.

"It's a little bit, but it's nothing to worry about. Just take some anti-inflammatory drugs and go to the hospital tomorrow morning to change the dressing." I said.

"Change the dressing tomorrow, take good care of the inflammation, and I will accompany you in the morning."

"I'll just go by myself."

"Start to show off your skills again, and you will be honest if you get inflammation."

She stood up after she finished speaking, and then said: "Lie down and rest quickly, don't move around, I have to go down, there are still a few tables of guests."

"Well, I am obedient."

(End of this chapter)